Steamed ginger chicken with pak choi and brown rice
Tender steamed chicken breast with ginger, spring onion and crisp pak choi. A light, clean-tasting dinner that still fills you up.
- Time35 min
- LevelEasy
- Costabout £3.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the brown rice following the packet instructions, which usually takes about 25 minutes.
25 min - 2
Lay the chicken in a heatproof dish with half the ginger. Spoon over 1 tbsp tamari.
- 3
Set the dish in a steamer over simmering water, cover and steam for 12 minutes until the chicken is white all the way through.
12 min - 4
Add the pak choi to the steamer for the last 4 minutes.
4 min - 5
Mix the remaining tamari with the vinegar, lemon juice and chilli. Pour it over the chicken and pak choi with the juices.
- 6
Scatter with the spring onions and rest of the ginger and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.